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| Bajiyos /Djiboutian Fried Vegetables/ Aloo Pakora |
Hi! Joining me again today in my foodie trip
around the world in 30 days?
Today let’s visit Djibouti, officially the Republic of Djibouti, it’s a country
located in the Horn of Africa bordered
by Eritrea in the north, Ethiopia in the west and south, and Somalia in the Southeast. The
remainder of the border is formed by the Red
Sea and the Gulf of Aden at the east.
Djibouti is a multi-ethnic nation with a population of
over 810,000 inhabitants. The Somali and Afar make up the two largest ethnic
groups. Both speak Afro-Asiatic
languages, which serve as recognized national languages. Arabic and French constitute the country’s two official
languages. Islam is a predominant religion in the region.
over 810,000 inhabitants. The Somali and Afar make up the two largest ethnic
groups. Both speak Afro-Asiatic
languages, which serve as recognized national languages. Arabic and French constitute the country’s two official
languages. Islam is a predominant religion in the region.
According
to Wikipedia, “Djiboutian cuisine consists
of a mixture of Somali, Afar, Ethiopian, Yemeni and French
cuisine, with some additional Asian influences. Local dishes are commonly
prepared using a lot of Middle Eastern spices, ranging from saffron to cinnamon.
to Wikipedia, “Djiboutian cuisine consists
of a mixture of Somali, Afar, Ethiopian, Yemeni and French
cuisine, with some additional Asian influences. Local dishes are commonly
prepared using a lot of Middle Eastern spices, ranging from saffron to cinnamon.
Spicy
dishes come in many variations, from the traditional Fah-fah or “Soupe Djiboutienne”
(spicy boiled beef) to the yetakelt wet (spicy mixed vegetable stew). Xalwo (halva) is a popular confection eaten
during festive occasions, such as Eid celebrations or wedding receptions. After
meals, homes are traditionally perfumed using incense (cuunsi) or frankincense (lubaan), which is prepared inside an incense burner referred to
as a dabqaad.”What caught my eye here was,
dishes come in many variations, from the traditional Fah-fah or “Soupe Djiboutienne”
(spicy boiled beef) to the yetakelt wet (spicy mixed vegetable stew). Xalwo (halva) is a popular confection eaten
during festive occasions, such as Eid celebrations or wedding receptions. After
meals, homes are traditionally perfumed using incense (cuunsi) or frankincense (lubaan), which is prepared inside an incense burner referred to
as a dabqaad.”What caught my eye here was,
” Sambuusa,
the Somali version of the triangular samosa snack, is commonly eaten throughout
Djibouti during the afur (iftar). The local variant is spiced with hot green pepper, and the main ingredient is
often ground goat meat or fish. Xalwo(pronounced “halwo”)
or halva is a popular confection served during
special occasions, such as Eid celebrations or wedding receptions.
the Somali version of the triangular samosa snack, is commonly eaten throughout
Djibouti during the afur (iftar). The local variant is spiced with hot green pepper, and the main ingredient is
often ground goat meat or fish. Xalwo(pronounced “halwo”)
or halva is a popular confection served during
special occasions, such as Eid celebrations or wedding receptions.
Garoobey is one of the staple dishes of Djibouti. Oats porridge, it is prepared by soaking
oats in milk, and is flavoured with cumin or cumin powder. Bajiyos are a
regular fixture at the table and in street shops, particularly when it is time
to break the fast during Ramadan.
They are part of the four essential elements of the Djiboutian afternoon tea.
Fruits such as mango, guava (seytuun), banana (moos)
are also eaten throughout the day as snacks.”
oats in milk, and is flavoured with cumin or cumin powder. Bajiyos are a
regular fixture at the table and in street shops, particularly when it is time
to break the fast during Ramadan.
They are part of the four essential elements of the Djiboutian afternoon tea.
Fruits such as mango, guava (seytuun), banana (moos)
are also eaten throughout the day as snacks.”
Sounds familiar does it not?
The variety of ingredients used to make the bajiyos or
bhajiyas or pakoras is amazing. I was surprised to hear about making them with
cucumber, and butternut squash. That is totally new to me.
bhajiyas or pakoras is amazing. I was surprised to hear about making them with
cucumber, and butternut squash. That is totally new to me.
I stuck to just potato, I know it’s totally out of
character especially with a name like the Mad Scientist but there is limit to
my families patience with my experiments!!!
I have been feeding them totally international and….
character especially with a name like the Mad Scientist but there is limit to
my families patience with my experiments!!!
I have been feeding them totally international and….
Okay this was deep
frying I would rather not do it. I kept postponing it till the last possible
moment.
frying I would rather not do it. I kept postponing it till the last possible
moment.
Bajiyos/ Djiboutian Fried Vegetables
Cuisine: Djiboutian
Recipe Source: partly from here
Ingredients:
- 1 medium
size potato - 1 cup besan
/gram flour - 2 tbsp rice
flour - ½ tsp ajwain/
carom seeds - ¼ tsp red chilli
powder - A pinch of hing/asafoetida
- ⅔ to ¾ cup
water - A pinch of
baking soda (optional) - Salt as
needed
Method:
- Slice the
potatoes thinly in rounds. Keep them in water till needed. - Mix well the
besan, rice flour, ajwain, red chilli powder, hing and soda with water. Remember to use little water as
more can be added if needed. The batter has to be thick. - Check the
seasoning and add more if required. - Heat oil for
frying in a kadhai/wok . - Now transfer
the potato slices, few at a time to a clean kitchen napkin so that the slices
are not damp. - Dip each
potato slice in the batter and place it gently in hot oil. - Add 5-6 potato slices each time.
- Fry till golden and crisp.
- Drain on
paper towels. - Repeat with
the rest of the slices. - Serve with
chutney or tomato sauce.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 44
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Most of the African recipe are very similar to each other and with India.Perfect tea time snack.
Most of the African recipe are very similar to each other and with India.Perfect tea time snack.
I am Always ready for potatoes and this one is my fav, yours looks tempting !
Oh my goodness Archana, now I must visit this place sometime..very nice bhajjis..:)…lol imagine going all the way there and eating our own bhajjis..hahah..very nice colour in btw..
This is similar to our aloo pakoda. Looks like the cuisine of this country is so similar to Indian. Even Priya Sri's recipe is similar to Indian food. Nice choice of country and recipe.
This is just like Indian pakoda. Your picture with the tea cup looks so good, now I feel like I have to make some.
Super crispy bajiyos, who can resist to it.
Good one, Archana. I agree with Padma, there are many similarities between many African and Indian recipes.
Tempting pakoras, love it!!!
Perfect mouthwatering snack to go along with that tea.
Love these aloo bhujias.. Perfect tea time snack 🙂
would have loved to see the cucumber and squash version also
wow thats nice to here there are even aloo pakoras had around the world 🙂 Looks very tempting and perfect tea time snack 🙂
sometimes u feel it is indeed a small world..what a complicated name for the humble aloo pakora , they have turned lovely
Who can say this is international cuisine. .try the cucumber and squash next time. .your family will love the experiment. .because they do taste yum..I have tried those.
Loving the pics and bhajiyas.
SO many similarities in cuisines across the globe! This version of bajji sounds equally delicious!
Pakoras are my fav snacks and this looks so much like our version. Delicious…
Bhajiya has come out so good!! With a cup of hot tea all we need is a little rain to make the mood!
Tempting & one of my favorite evening snack.